Wednesday, August 5, 2015

Araichuvitta Kathirikai Kuzhambu /Masala Eggplant Curry


Ingredients:-
  • Baby Brinjal/Egg plant - 5 or 6 nos
  • Onion- 1
  • Tomato - 1
  • Green chillies - 2 nos
  • Curry leaves - few
  • Sesame oil - 2 tbsp
  • Mustard seeds - 1/2 tbsp
  • Cumin seeds - 1/4 tbsp
  • Garlic pods - 6 or 8 nos
  • Tamarind - small lemon sized ball
  • Turmeric powder - 1/4 tbsp
  • Sambar powder - 2 tbsp
  • Red chilli powder - 1 tbsp
  • Vegetable oil - 1 tbsp
  • Salt as needed
For Grinding:-
  • Bengal gram/ kadala paruppu - 1 tbsp
  • Urad dal - 1/2 tbsp
  • Coriander seeds - 1 tbsp
  • Cumin seeds - 1/4 tbsp
  • Red chillies - 3 nos
  • Coconut - 3 tbsp

Preparation:-
  • Dry roast all the ingredients given under " For Grinding" until it turns golden brown in color.
  • Allow it to cool and grind it to a fine paste. Set aside. 
  • Soak tamarind in a water for few minutes and squeeze out the pulp. Set aside. 
  • Combine tamarind juice, ground paste, red chilli powder, sambar powder, turmeric powder and salt in a bowl. Set aside. 
  • Heat a pan with 1 tbsp of sesame oil and 1 tbsp of vegetable oil.
  • Add mustard seeds and cumin seeds, when its splutter , add curry leaves, green chillies and garlic pods. Saute for a minute.
  • Add chopped onion and tomato and fry till translucent.
  • Add eggplant and saute for some more time.
  • Add tamarind mixture and salt and mix well. 
  • Cover with the lid and let it cook for 4-5 minutes or until the curry starts thickening.
  • Finally add 1 tbsp of sesame oil and turn off the flame.
  • Serve hot with steamed rice.


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